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Ingredients
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6 to 7 ounces
spaghetti
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3
egg yolks
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1.7 ounces
guanciale or smoked pancetta, roughly chopped
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Freshly grated Pecorino Romano or Parmesan
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Salt & pepper
Directions
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Heat a large quantity of water in a large pan, covered
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In the meantime, separate the eggs. Season to taste and add about 1 tbsp cheese. Beat until creamy.
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In a frying pan, sauté the pancetta. Some advise to sauté the pancetta in olive oil, so do according to your taste.
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Once the water boils, add a handful of coarse sea salt, then the pasta.
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Cook about 6 minutes. The pasta has to be al dente.
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About 2 minutes before the pasta is done, add 1 or 2 tablespoons of the cooking water to the eggs and mix well.
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Drain the pasta and add them immediately to the bowl with the eggs and pancetta and mix gently.
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Serve and devour immediately (with extra Pecorino and Parmesan if you wish).
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Find more recipes on my blog http://alalemon.com
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